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March Menu

Autumn No. 1

One

Scallop, finger lime, cucumber, brown butter sauce.

Two

Mushroom, wattle seed, mushroom puree, goat's chevre.

Three 

Red Emperor, tromboncino, green pepper sauce.

Four

Duck two ways, radish, pear, jus.

Five

Peach, peach sorbet, coffee cream, macadamia, caramelised white chocolate.

Reservations

Email, text or call to reserve your table. Please see our group bookings link for groups of 4 or more. 

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